Episode 220: Pork Tenderloin, Roasted Gnocchi, Our 3rd Joy of Cooking Potluck

Brownies Cockaigne from the Joy of Cooking for our potluck.

Is seaweed the next big thing in sustainable food? Civil Eats thinks it might be. We’re all for this trend–we love to use seaweed in our own kitchens. What do you think?

In our What’s for Dinner Segment this week, we’re rediscovering pork tenderloin.

Thanks to listener suggestions from Megan and Corisa, Joy gave roasted gnocchi a try and walks you through how she made it.

We recap our third Joy of Cooking potluck, reviewing what everyone made as well as we made ourselves.

In our What We’re Loving segment–we give you maple cream! Here’s the Food in Jars tutorial on how to make your own.

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3 thoughts on “Episode 220: Pork Tenderloin, Roasted Gnocchi, Our 3rd Joy of Cooking Potluck”

  1. Your talk about pork tenderloin reminded me of Laurie Colwin. She wrote a wonderful piece about how anyone could welcome friends into their home which included a dinner with pork tenderloin – it’s a wonderful essay.

  2. I adore seaweed! I hope it does become a trend, I could certainly use more ideas on what to do with it. I order mine from Ironbound Island in Maine. In the winter I make breakfast soup and usually add 3-4 different kinds.

  3. I roasted gnocchi for dinner last night because of this podcast (specifically, this recipe, minus the peppers: https://www.thekitchn.com/recipe-crispy-sheet-pan-gnocchi-and-veggies-247360). I don’t think going as far as calling it life-changing is much of an exaggeration. I will never cook gnocchi any other way again! If you have any other combinations to recommend with roasted gnocchi, I am all ears. This one was tasty, but was a little sweet overall for my tastes.

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